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Nut Menu 





Giving Minute Description of How to Prepare the 
Well-Known Edible Nuts of 
Our Markets for the Table 

ALMONDS 

CHESTNUTS 

HICKORY NUTS 

PECANS 

PEANUTS 

SHELLBARKS 

WALNUTS, Etc. 



A (Stmtise 

ON THE PREPARATION 
OF NUTS FOR THE :: :: 
PALATE :: :: :: :: :: 



BY 

A. S. FLOWERS 



THE LIBRARY OF 
CONGRESS, 

Two Copies Received 

APR 14 1903 

Copyright tniry 

CLASS CK' XXo. No. 

^^ ') 
COPY 8. 



X^' 



M^ 



K 



^^ 



K 



Dedicated to Glen Orchard, and Copyrighted, 1903, by 

A. S. FLOWERS, 

MOUNT JOY, PENNSYLVANIA. 



G 



MY INTRODUCTION. 



LEN ORCHARD, in honor of which this book is dedicated, has had many practical experiences in 

the way of growing and establishing to general use the PARAGON CHESTNUT, These Chestnuts 

are the greatest improvement over the common, natural, or wild American Chestnut of the woods 

^y yet known; the nuts are th^ree to four times the size of ordinary chestnuts, very beautiful in appear- 



>^ [ ance, and equally sweet and rich in quality, 
r T ▼ ▼ i. Some fifteen uears aao here was started 



Sorrie fifteen years ago here was started a PARAGON CHESTNUT ORCHARD, the first and only 
one of the kind in this country, wt^ich proved to be a success. Then the question arose, what was to be done 
with the product ? an answer to this, was to establish the general usefulness of this Nut, not only as a luxury, but 
as an article of food as well, which was successfully brought about to the entire satisfaction of the Public at the 
Hotel GLEN ORCHARD— Hence this book "NUT MENU." 

Yours truly, 



Cb -v). 3^^^-^ruj<ALy\ 



P, S,_^The several illustrations will convey to you the pleasures of a Nutting Party at GLEN ORCHARD. — A. S. F. 

3 



My Dear Readers: 

My intention is not to publish in the following pages an extensive volume full of long and compli- 
cated recipes, but to tell you how, at a small expense, Nut cooking may be made not only substantial 
and wholesome, but also appetizing and palatable. 

The United States Department of Agriculture, Division of Pomology, in 1S96 published a special 
report on Nut Culture in the United States, which has stimulated cultivation and growing of extensive 
orchards of the various Nuts throughout the country, so much so that our markets are now being well 
supplied with good Nuts ; not only that, but at prices that are within the reach of all, so they may be 
used as food and not as a luxury or delicacy only. History tells us that the Indian used the wild 
American Nuts as food when the white. man first came. 



NUTS NOURISHING AND DIGESTIBLE 

Prepared Nut Food Especially Desirable 
for Invalids and Children ^ ^ ^ 




SETTlyED idea has prevailed for years that Nuts partake of the 
character of luxuries rather than of necessaries, and for this 
reason have been classed with fruits rather than grains. And yet 
the design of nature is very evident when we consider that they 
are the only and life-sustaining food of a larger percentage of 
the most active life in the animal world, and life of the most 
strenuous sort. 

Human beings, as well as animals, have a natural liking for 
Nuts, which must have its origin from the same source — a physical want. 

Man lacks the instinctive knowledge his silent brethren possess — the fact that 
there is no better substitute for animal meat, or a food so full of nutrition, as the Nut — 
and, as a consequence, misuses and misapplies a wise economy of nature. 

Besides the large amount of albumen, Nuts contain oil which in winter makes them 
especially desirable in the human economy. 

5 



Scientists assert that Nuts contain more elements of nourishment than butter and 
meat combined. 

The fats, besides being entirely free from germs of any description, are eaten 
uncooked and in their natural state, and are perfectly digestible when fresh. 

In the Nut nature has secreted a supply of energy, strength, and health, gathered 
from her various woodland stores, that is absolutely unpolluted and free from adulteration. 

As in the case of all concentrated foods, the Nuts are classed with those that are not Their 
easily digested. Digesti- 

This term must not be misunderstood as meaning food that is not wholesome "l*"y 
(hygienic) and which does not contain the essential elements for the body's health. 

It is used to convey to those who have but an imperfect knowledge of life-sustaining 
principles the warning not to over indulge in too large an amount of concentrated 
nutrients. 

Imperfect mastication is generally the cause of difficulty in digesting Nuts, because 
the construction presents their constituent parts in such fine subdivision they are ready 
for quick digestion and prompt assimilation. If the teeth are allowed to perform their 
part in the digestive process, and the nut meats not hurried into the stomach before they 
are completely masticated, the stomach is a good neighbor to the mouth, long suffering 
and kind, but will in time resent being burdened with the sins of other members in the 
house beautiful who shirk their duties. 

Nuts are a suitable food for most invalids and for children if they are properly 

6 




WE TAKE THE STEAMER "GLEN ORCHARD" FOR A DAY'S NUTTING. 



masticated. When there is difficulty in accomplishing this, the whole Nuts should not 
be given, but the prepared Nut foods which are made ready especially for invalids and 
children's food, and are in fact more suitable in general dietary than the whole Nuts. 

Most Nuts being practically free from starch, and their fats in a state of natural 
emulsion, they are especially adapted to the use of a very common and numerous class of 
dyspeptics, those who can not digest starchy foods. 

Peanuts are not very palatable eaten raw. Nuts tha 

The Paragon Chestnut, which is used very considerably for culinary purposes, has a Require 
most agreeable flavor when cooked, besides being very nutritious, easily cooked, and ^OOlling 
digestible. 

Peanuts are improved in flavor and digestibility when they are properly prepared ; 
and, in fact, decidedly so with all kinds of Nuts. This must be done at a proper 
temperature, which should be only sufficiently high to remove certain obnoxious elements 
in order to make them more palatable. 

The ordinary method of roasting employed by the trade renders them still more 
digestible to delicate eaters than the raw Nut would be. Too high a degree of heat 
destroys the delicacy as well as the wholesomeness of the Nut. 

Peanuts may form the basis of many very palatable dishes, as well as take their part 
as accessories in the form of bonbons or flavoring for cakes, creams, etc. 

Nuts and fruits form a combination that is almost perfect as an average dietary, Nuts aiK 
giving, as they do, the high proportion of proteids (albumens), the pure and easily- Fruits 

8 



digested fats of the Nuts, the sugar of the fruits to supply the energy and heat-producing 
needs of the body, while the acids of the fruits aid in the complete digestion of these 
substances. 

Good humor and good health depend largely on good living; by good living we Good 
mean the selection of such foods that will increase the vitality of body and mind. Keep Living 
all parts of the organism in health and give nature more resources in time of extra stress, 
and place the body in better condition to resist destruction. 

The State Department at Washington, D. C, has received a report from Limoges in Two 
which the independence of the French peasant upon the Chestnut is described. The poor Meals 
people, it says, during the fall and winter often make two meals daily from Chestnuts. W^liy 
The ordinary way of cooking them is to remove the outside shell ; blanch them; then a 
wet cloth is placed in an earthen pot, which is almost filled with raw Chestnuts; they are 
covered with a second wet cloth and put in the fire to steam; they are eaten with salt 
and milk. Hot steamed Chestnuts are carried around the city streets in baskets or pails. 
The majority of the working people, who have no fire in the morning, eat them for their 
breakfast with or without milk. 

Physicians state that as an article of food Chestnuts are wholesome, hearty, 
nutritious, and fattening. These Nuts are often used as a vegetable, and are exceedingly 
popular, being found on the tables of the wealthy; they are served not only boiled, but 
roasted, steamed, pureed, and as a dressing for poultry and meats. 



At first glance nothing pleases the eye of a guest more than a well-set table — that is, A Table 
where elegance is combined with good taste. Well Set 

The table can be round, square, or long, but should be spacious enough to avoid the *®^ ^ 
crowding of dishes or covers, and to permit the guests being comfortably seated. 

There are many ways of decorating a table, the following being the one our 
experience has proven to be the best. Of course, the nutting season being autumn, 
everything else should be in keeping: 

Place a centerpiece {^this being a Chestnut Dinner) made up of Chestnut Burrs, open 
and with the Nuts in them, around which may be disposed autumn leaves or branches 
of autumn leaves in all their artistic colors. 

Candle light being more fashionable than gas, and also more beautifying for the 
ladies, candles should be placed in open burrs with the Nuts taken out. The lighting 
can be. arranged by placing the burrs with the candles on vases of different heights. 

Before each plate place a glass for water or iced tea, as may be chosen. At the right 
of each cover the knife, fork, and spoon. These should be changed with each course. 

The napkin should be of good size, placed on the plate folded. 

Between each cover should be individual salts and peppers. 

Before each cover, and supported by the glass, should be the " Menu," hand-written, 
and the name of the particular guest who will occupy the place may be written on the 
card, as well as being decorated with a neat autumn leaf. This " Menu " card should be 
made especially neat and attractive, as the guests usually preserve them as souvenirs. 

10 




AND LAND AT THE SPRING ''GRANVILL' 



All dishes are prepared in the kitchen and served from a side table, the dish being 
presented at the left of every guest {ladies first) and removing all dishes to the right of 
the guest. 

As a last advice remember the old adage: The dinner should never await the guests, 
but the guests the dinner; because however well cooked, a dish can not be warmed over. 

We will describe the principal soups, which can be made easily by any housewife by Soups 
modifying some of the recipes ; for instance, by replacing in a puree one kind of vegetable 
for another, by game instead of fowl ; or by varying the garnishing, she will have quite a 
number of soups at her disposal. She should be careful, however, always to follow the 
general rules. 

The soup beginning the dinner should be at the same time palatable and light, so as 
not to overload the stomach. 

Stock being the foundation of all our soups, to serve its purpose well must be fresh. 
To obtain a very good stock use at the same time beef, veal, and fowl ; six parts beef, two 
of veal, and one of fowl. 

Chestnuts must all be blanched before they can be used in any recipe. Chestnuts 

Remove the shells, place the nuts in boiling water, and let remain ten or fifteen To Blanch 
minutes ; pour off the water and the brown skin will readily slip from the kernel, then Chestnuts 
the Chestnuts are ready for use in any recipe. 



12 



The following Chestnut Menu may be served for a 
Hallow-E'en Dinner. 



CHESTNUT MENU 

SOUP 
PUREE OF CHESTNUTS OLIVES 

BAKED CHESTNUTS 

ROAST FOWL CHESTNUT STUFFING 

CRANBERRY SAUCE 

VEGETABLES 

MASHED POTATOES FRIED SWEET POTATOES 

PEAS CELERY 

CHESTNUT SAUCE 

FRUIT CHESTNUT CAKE ROAST CHESTNUTS 

CHESTNUT ICE CREAM COFFEE 



FIRST OF ALL, TWO 
VERY IMPORTANT 
UTENSILS OR IMPLE- 
MENTS FOR THE 
PREPARATION OF 
NUTS ARE A 

No. 1 

"UNIVERSAL" 

CHOPPEB. 

AND A 

"VICTOR** 

FLOUR SIEVE 

WHICH WILL BE 
FURNISHED BY THE 
WRITER :: :: :: 



Shell and blanch one quart of Paragon Chestnuts ; put them in a soup kettle and Puree of 
cover with one quart of stock ; add a slice of onion, two bay leaves, a quarter of a Chestnuts 
teaspoonful of celery seed, or half a cup of chopped celery tops ; cook slowly for twenty 
minutes until the Chestnuts are tender ; press through a colander first, then through a 
sieve ; return the puree to the kettle, add a pint of milk, rub together two tablespoonsful 
of butter and one of flour, stir into the hot puree, stirring constantly for five mhiutes ; 
add a teaspoonful and a half of salt and half a teaspoonful of pepper; press again through 
the sieve, reheat, and it will be ready to serv^e. 

Take a hundred Paragon Chestnuts and make a slit across the top of each to prevent White 
their bursting ; melt two and a half ounces of butter in a clean stewpan, put in the * ^ree Oi 
Chestnuts and fry them gently until the husks come off easily ; now remove all skin and 
brown them ; put them in a saucepan with one quart of milk and water mixed together 
in equal proportions, add one small onion, one stick of celery (the white part only), and 
one small cleaned carrot cut in half only ; simmer all these gently till the Chestnuts are 
quite soft ; drain off all the liquid and remove the onion, celery, and carrot ; pound the 
Chestnuts till smooth, then rub them through sieve; add some of the liquid in which they 
were boiled as you put them through the sieve, it makes them work easier ; when all is 
rubbed through add any milk and water yoii may have left out and one other quart of 
milk as well ; reboil this, stirring all the time ; then let it simmer gently by the side of 
the stove and keep it well skimmed. Just before serving it season with pepper, salt, a few 
grains of sugar, and pour in half a pint of thick cream ; serve with fried squares of bread. 

14 




AT THE CROSSING, THE GENTLEMAN WITH THE CANE RELATES OF A 
PARAGON CHESTNUT ORCHARD. ^ 



Take a pint of Paragon Chestnuts, shell and blanch, put them into a pint of water, Cream of 
and simmer gently until tender ; press them through sieve ; put one quart of milk in a Chestnut 
double boiler ; rub together one large tablespoonful of butter and two of flour ; now add ^®^P 
this to the milk and stir until boiling ; add the Chestnuts, a teaspoonful of celery seed, a 
tablespoonful of onion juice, and a dash of white pepper ; strain again through sieve and 
it is ready to serve. 

Stew for one and one-half hour a carrot, the heart of a bunch of celery, a large Chestnut 
onion, six cloves, a teaspoonful of salt, some black pepper, and a quart of stock. Take Soup 
two dozen Paragon Chestnuts, shell and blanch, then boil them until quite soft, after 
which rub through sieve ; put them into the soup stock with a teaspoonful of corn flour 
and one-quarter pint of cream ; boil up and serve. 

Chestnut flour is made by shelling and blanching Paragon Chestnuts, then put them Chestnut 
on a dry board for several days so they become quite hard and flinty, then grind them in Meal OF 
the universal chopper, and should they not be fine enough by once chopping, repeat until **0^r 
they are like flour. Some flour should always be kept on hand for thickening of 
soups, etc. 

Peanut soup is made like a dried pea soup. Soak one and one-half pints of Nut meats Peanut 
over night in two quarts of water ; in the morning add three quarts of water, a bay leaf, Soup 
a stalk of celery, a blade of mace, and one slice of onion ; boil this slowly four or five 
hours, stirring frequently to prevent burning ; rub through sieve and return to the fire ; 
when again hot, add one cup of cream ; let the soup boil up once and it is ready to serve. 

16 



Shell and peal off inner skin, then chop very fine and stir them thickly in mayonnaise Peanut 
dressing and spread between thin slices of bread. No. 1. Sand- 

Shell and peal off inner skin, then chop very fine and spread them thickly on thin Wicnes 
slices of buttered bread ; sprinkle lightly with salt before putting slices together. No. 2. 
Shell and peal off inner skin, then chop very fine, and mix with enough cream 
cheese to hold them together ; spread this on good-sized square crackers and serve with 
lettuce salad. No. 3- 

Roast one quart of Paragon Chestnuts, shell and mash; take one-half and add a Chestnut 
tablespoonful of butter, a teaspoonful of salt, and dash of pepper; thoroughly mix and Stuffing 
fill the chicken. With wooden toothpicks pin thin slices of pork to the breast of the to stuff 

Chicken with 

chicken and place it in the pan; pour in a half cupful of water and half teaspoonful of chestnuts 
salt. In roasting allow one hour to four pounds, basting frequently. When done 
remove the chicken and put in the pan the balance of the Chestnuts; add one-half pint 
of stock, salt and pepper to taste, and stir until it boils. For Roast Turkey use double 
the quantity of Chestnuts. 

For a sixteen-pound Turkey use two quarts of Paragon Chestnuts; shell and blanch Chestnut 
boil, with a pinch of salt in the water, until quite soft, after which chop with chopper; TurRey 
sprinkle with celery salt; crumble one loaf of stale bread; add a small lump of butter; ^tulling 
salt to taste; chop ends of celery (about one stalk); flavor with half a small onion or 
thyme, sage or parsley, celery, and a little pepper. If the Turkey is well basted the 
dressing will be moist and better flavored. 

17 



Place a saucepan, with one tablespoonful fine-chopped onion and two ounces butter, Chestnut 
over the fire; cook five minutes, without browning; add six ounces fine-chopped fresh ? ^^-^ j 
pork from the loin or tenderloin; add twelve fine-chopped mushroom^s, twelve finely- 
chopped cooked Paragon Chestnuts; stir and cook five minutes longer; remove from the 
fire; season with one teaspoonful salt, one-half teaspoonful pepper, and one-half pound 
whole-shelled blanched and cooked Paragon Chestnuts, three tablespoonsful of stale 
bread crumbs; mix all together, and the stuffing is ready to use. 

Boil one pound of shelled and blanched Paragon Chestnuts in milk until tender, then Chestnut 
chop them fine and mix with two ounces butter, a little salt, and pepper. Mix with this ? ?f}^ 
puree four ounces sausage meat and the stuffing is ready to use for all sorts of birds. Game 

Take fifty .shelled and blanched Paragon Chestnuts and stew them for a quarter of Birds 

an hour with half a chopped union, one-half pound of sausage meat, two ounces of ChlcKen ' 

with 
butter, a little chopped parsley, and some grated stale bread crumbs. To this is added rkpstnuts 

the chopped liver of the fowl, which has been previously scalded. With this mixture the 

fowls are stuffed; they are then roasted and served with a puree of Chestnuts, either 

surrounding them or served in a sauce boat. 

Shell and blanch sufficient Paragon Chestnuts to make a pint ; this will take about one Chestnut 

and one-half pints with the shells on ; boil the Chestnuts until tender, drain, then mash Cro- 

(Tuettes 

through a colander with an ordinary potato masher, while hot ; add a teaspoonful of salt, \Iq t ' 
a tablespoonful of butter, a dash of cayenne, and a teaspoonful of onion juice ; mix, form 
into cylinders, dip in egg and bread crumbs, and fry in smoking hot fat; serve hot. 

18 




I 

CO 

D 



CO 

D 

H 
I 
O 

< 

o 

z 
< 

I 
o 

H 
< 



UJ 

I 
I- 



These make a delicious accompaniment to a Thanksgiving turkey, and may take the Chestnut 
place of potatoes if the latter are served v^ith a fish course. Shell fifty Paragon Chest- ^ \ ' 

nuts, cover with water and boil half an hour, then pound the Nuts very fine, add a tea- 
spoonful of butter and pound until mixed to a paste ; add another tablespoonful of 
butter, a saltspoonful of salt, and pound ten minutes; then add a cup of cream, a little 
at a time; when all is worked in, press through sieve; beat three eggs until light and 
stir into the mixture ; turn into double boiler and cook eight or ten minutes, stirring con- 
stantly ; by this time it should be smooth and thick ; turn out on a shallow dish to cool, 
then butter the hands slightly, and form the paste into little balls or cones ; dip into 
beaten egg, and then in fine bread crumbs, and fry them in deep hot fat until a delicate 
brown. 

Core and pare five tart apples of uniform size, put them in a deep earthen baking Chestnuts 
dish suitable for serving ; chop five boiled Paragon Chestnuts, five stoned dates, five - , 
seeded raisins, and five English Walnuts ; mix with them five teaspoonsful of sugar and 
five of lemon juice ; fill the core cavities with this mixture, melt five tablespoonsful of 
sugar and five teaspoonsful of butter in one cup of hot water ; pour it over the apples 
and bake in a hot oven, basting them frequently with the sirup ; be careful that it does 
not cook away and burn; add more water, if needed, to prevent this ; there should be 
just a little rich thick sirup at the last ; serve hot with thin cream, or cold with whipped 
cream. 

20 



Boil one pint of Paragon Ciiestnuts ; remove the shells and thin skin; press through Chestnut 

sieve or put through the copper ; cream one-half cup of butter with one-half cup of sugar; Pudding, 

Itfn 1 

add to this the well-beaten yolks of three eggs, one cup of milk, one-half cup of bread 

crumbs, and the grated rind of one lemon ; mix this all thoroughly together with the 
Chestnuts, then add the beaten whites of the eggs ; place in a butter mold and steam 
for about one hour ; serve with custard sauce or whipped cream. 

Shell, boil, and blanch until tender one pint of Paragon Chestnuts ; drain, and dust Golden 

with salt and pepper and set aside to cool ; hard boil two eggs at serving time, arrange ttiestnut 

Sftld-d 

lettuce in the salad dish, put in the Chestnuts, and pour over a French dressing, using 

lemon juice instead of vinegar ; hold a small sieve ovtr the dish, rub the eggs through, 
covering the salad lightly. 

Blanch, boil Paragon Chestnuts ; chop fine, with a little orange water, so as to press Chestnut 
through sieve ; to each pint add one ounce of dissolved gelatin, four tablespoonsful of Marrons 
firmly whipped cream, one tablespoonful of granulated sugar ; chill ; serve heaped in 
small china dishes 

Take one pound of Paragon Chestnuts, shell and blanch, boil until tender, rub them Chestnut 
through sieve; weigh one-half pound of this and mix it with a pound of flour and add a CaRe 
teaspoonful of baking powder. In another bowl, six ounces of butter and add six of 
granulated sugar; when well mixed add three unbeaten eggs, one at a time; beat up well; 
flavor with a teaspoonful of vanilla and add the Chestnut flour already prepared ; after 

21 



the first half of the flour has been added, pour in one gill of milk, add the second half of 
the flour, and bake in a moderate oven for two hours. 

Put on to a board six ounces of Paragon Chestnut meal and four ounces wheat flour ; Chestnut 
make a hollow in this with your knuckles and place in this four ounces slightly- warmed BiscuitS 
butter (mind this does not oil) and three ounces caster sugar, and work it all to a stiff 
paste ; roll this paste out evenly, cut the result into quarters and roll these out again ; 
then break off several pieces and roll these into fingers three inches. 

A good plan for storing Paragon Chestnuts for winter use is to place a small quantity Chestnuts 
of salt in a bag with the nuts ; they will become soft and sweet, and any worms which for 
happen to be among them will be driven out. The bags will become covered with sweat Winter 
caused by the salt, but this will not impair the quality of the nuts in the slightest degree. 
This plan is followed by many persons, and is considered one of the best. 

Shell and blanch one quart of Paragon Chestnuts; boil fifteen minutes; add a BaKed 
teaspobnful of salt, and boil five to ten minutes longer, or until they can be pierced with Chestnuts 
a fork. Remove from pan, drain, and cover with cream sauce or drawn butter. 

Shell and blanch twenty-five Paragon Chestnuts; boil until tender; rub through Chestnut 
sieve. Place this in a double boiler with half a pint of cream, four ounces of butter, m « 
three ounces of sugar, a little vanilla, and a little salt. Stir over a slow fire till it thickens, 
then quicken the motion of the spoon to prevent the mixture from sticking to the bottom 
of the stewpan as soon as it shrinks away from the sides of the stewpan. Remove from 
the fire, add four yolks and the whites of three perfectly fresh eggs whipped firm. Pour 

22 



the pudding mixture into a plain mold, previously spread with butter, and then steam it 
for an hour and a half. When the Chestnut Pudding is cooked turn carefully out of the 
mold and pour some warm, diluted apricot jam over it. 

Take one quart of Paragon Chestnuts; shell and blanch them; put the Chestnuts on CooKed 
to boil with a little salt; then put in one and one-half pound prunes, one-quarter pound Chestnuts 
raisins, same of currants; chop one onion into this and sugar to sweeten, and some lemon 
juice; then add a dip of flour and water and a little cinnamon. 

Chestnut Meal makes a delicious pudding sauce precisely as you would make white Chestnut 
sauce (melted butter made with milk) by rubbing the meal till smooth over the fire, with Sauce 
about one-half ounce of butter to the tablespoonful of meal; then diluting it with half to 
three-quarters of a pint of milk, sweetening and flavoring it to taste. It will take twelve 
to fifteen minutes' cooking after it boils. If you use stock instead of milk it will make a 
very good, savory sauce, delicious for serving with cutlets, etc. 

Shell a pint of Paragon Chestnuts; boil in salted water three-quarters of an hour; Chestnut 

drain, remove the inner skin, mash, and rub through sieve. Beat to a cream a quarter J*^ «*'*^* 

No* 3 

of a pound of sugar and four tablespoonsful of butter; add the beaten yolks of four eggs, 
the Chestnut powder, a quarter of a pound of bread crumbs, a cupful of milk, and the 
juice and grated rind of a lemon; beat fifteen minutes; cut in lightly the stiffly-beaten 
whites of four eggs; turn into a buttered mold; cover and steam forty- five minutes; serve 
with cream and sugar. 

23 




ON EAGLE CLIFF, THE WATCHMAN'S LOOKOUT. 



Take a quart of Paragon Chestnuts ; shell and blanch ; cook them until quite tender, Way with 
and pound them with four or five ounces of fresh butter (for one and one- half pound of Chestnuts 
nuts weighed after the shells are off, for which it will take about one quart with the shells 
on) ; rub this through sieve ; then mix into this quickly two ounces of caster sugar, a 
good tablespoonful of thick cream, eight or ten drops of essence of vanilla, the white of 
one raw egg, two tablespoonsful of orange-flower water, and one of brandy ; work this all 
up into a ball ; then roll it out about one-quarter of an inch thick, sprinkling it with a 
little icing sugar and stamping it out in rounds or rings, to taste ; place these on a tin 
near the fire till the surface is quite dry ; then dip each piece into boiled sugar, and when 
set, put the pieces together into a basket or cup- shape ornament, with pink and white 
icing, and. when cold, fill up with whipped and flavored cream and garnish with spun 
sugar. 

Take one and a half pounds of Paragon Chestnuts ; shell and blanch ; half pint of Chestnut 
milk, teaspoonful of vanilla extract, one and one-half gills of water, two ounces of loaf Boudure 
sugar, one gill of sweet jelly, one and a half ounces of grated chocolate, half an ounce of 
gelatine, and a quarter pint of cream ; then stew the Chestnuts in the milk, flavored with 
vanilla, till tender ; keep twelve for decorating ; rub the other Chestnuts through sieve, 
using some of the milk to keep a little moist ; boil the chocolate and jelly together, and 
cool it; place this on the border of a double mold, previously rinsed in hot and cold water, 
leaving a little of the mixture out to coat the twelve Chestnuts; boil the two ounces 
of loaf sugar, the gill and a half of water ; dissolve the gelatine in it, mix it with the 

25 



Chestnuts, and place it into the center of the mold ; when this is cold turn it on a glass 
dish, surround it with the chocolate-coated Chestnuts and the quarter of a pint of cream, 
whipped to a stiff froth. 

Boil forty Paragon Chestnuts for eight minutes, remove the husks and skins, place Compote 
in a saucepan a quarter of a pound of granulated sugar and a gill of water, and when it 01 
comes to boil drop in the Chestnuts and let them remain until they have absorbed all the ^"^'•-""•'^ 
sirup ; take them out, arrange high on a glass dish, squeeze over them the juice of half 
a lemon and sprinkle with granulated sugar; serve when cold. 

Mash and sift enough drained and boiled Paragon Chestnuts to make one pint ; salt Chestnuts 
it slightly ; melt one-half cup of grated sweetened chocolate over hot water, or if you use with 
plain chocolate, add powdered sugar and vanilla to taste ; stir this into the sifted Chest- Chocolate 
nuts, and turn it into the center of a dessert dish ; sweeten and flavor one pint of thick 
cream, whip it stiff and pile it lightly around the edge. 

Gash each side of the Chestnuts, put them in a hot pan with one teaspoonful of Chestnut 
butter for a pint of Nuts ; place in a hot oven, shake them frequently, and when nearly Ice 
tender remove them and peel off the shell and skin ; put two cups of sugar, the juice of ^ream, 
two lemons, a bit of stick cinnamon, and the thin, yellow rind of one lemon over the fire, 
and when boiling add the Chestnuts, and simmer until quite soft ; skim out the Nuts 
into a puree sieve, strain the sirup, and put it in a double boiler, add the beaten yolks of 
four eggs, mix with one cup of cream, and cook until thick and smooth ; mash the Nuts 
through the sieve, add the custard and flavor with vanilla and a little salt ; turn into the 

26 



freezer, and when partly frozen turn in one pint of cream sweetened and whipped, con- 
tinue freezing, and when hard pack in the can or in a mold, and let it stand two hours 
to ripen. 

Remove the shells from one-half pound of Paragon Chestnuts; scald and remove Chestnut 
every bit of the inner skin; put them in a double boiler with milk enough to show among Foam 
the nuts, and cook until very soft and the milk is absorbed. Rub them through sieve and 
add a little salt, one-half teaspoonful of vanilla, and half cup sugar. Put it over a slow 
fire and stir it till the sugar melts and the mixture leaves the sides of the pan; then set 
away to cool. Sweeten, flavor, and whip one pint of cream and heap it lightly in center 
of a glass dish. Surround it with a band of paraffine paper; then press the Chestnut 
puree through a ricer around the edge; remove the paper; put a row of candied red 
cherries around the base of the cream and a few on the top. Serve it very cold. 

Remove the shells and skin from one pound of Paragon Chestnuts; cook them in Chestnut 
boiling water; slightly sweeten, and flavor with thin shavings of lemon until they are Cream 
very soft; drain and mash them very fine; then press them through sieve; add just a 
suspicion of salt; sweeten one pint of thick cream with one-third cup of powdered sugar, 
and flavor with one tablespoonful of canned cherry sirup. Whip to a stiff froth, using a 
fork or a wire spoon. When it begins to thicken add the sifted Chestnuts a little at a 
time, and when stiff pile it in a mound in a pretty dish (glass preferred) and make a wall 
around it of the drained cherries. I^et it become very cold before serving. 

27 





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Make a plain cream, using one pint of milk brought to the boil in a double boiler; Chestnut 
with the grated rind of an orange pour this over two eggs beaten with a cup of sugar, Ice Cream 
and add two tablespoonsful of gelatine soaked in cold water; stir until dissolved, and ^"« -^ 
when cold add the juice of the orange and a dozen and a half of Paragon Chestnuts, 
shelled, blanched, and cooked tender in boiling water; drain, press through sieve, and 
cook with a gill of water for twenty minutes. I^astly, turn in a pint of cream and freeze. 

Nuts should be kept in a cool but dry place, and if they are exposed to the air they To Keep 

will soon become very dry, but by covering them with clean dry sand they will be fresh Wuts 

and plump all winter. *^ 

Drying 

Make thick batter with the yolks of two eggs, two tablespoonsful of cream, a spoon- 
ful of spinach juice, a little grated nutmeg ; peel off half a lemon minced fine, a little 
parsley minced, and a little flour ; dip the oysters into this one at a time, then cover with 
bread and fry quickly a light brown, and set where they will keep hot. Have ready as Chestnuts 
many Paragon Chestnuts as oysters, shelled and blanched ; rub a piece of butter over *^^" 
bottom of hot saucepan and dredge with flour ; put in the liquor drained from the ^ 
oysters, a blade of mace, and a cup of white wine ; add the Chestnuts and let them boil 
tender ; thicken with the yolks of two eggs beaten with four spoonsful of milk ; when it 
boils up thick pour it over the oysters and serve. 

Almost everyone has some knowledge of making salted almonds, yet few realize Salted 
that all Nuts may be prepared in precisely the same way. Nuts that can be blanched NutS 
are first thrown into boiling water for a few minutes, then pour cold water over them and 

29 



rub off the brown skins ; to a cupful of Nut meats add a scant tablespoonful of olive oil, 
and let them stand an hour, then drain and add to them a tablespoonful of fine salt ; put 
in a shallow pan and place in a moderate oven, stirring them frequently until they are a 
delicate brown on all sides. 

Blanch one pound of Almonds in boiling water ; reserve a dozen of the largest Almond 
Almonds, and chop the remainder very fine, then beat the whites of three eggs, add Fillillg 
gradually a scant cup of powdered sugar, and when the icing is stiff enought to stand 
alone, set aside sufficient to ice the top of cake, mix the chopped Almonds and the rest of 
the icing together and spread this between the layers of cake, using the reserved portion 
which was not mixed with the Almonds for the top of the cake. Split in two the dozen 
whole Almonds and use them as a garnish for the top ; stick them in while the icing 
is still soft. 

Shell them ; immerse in boiling water and let stand five minutes ; then dip in cold Almonds 
water and skins can be easily removed with the fingers. Ahnonds 

Shell them ; blanch, and spread out thin on plate ; stir through a small quantity of Xo Salt 
butter and place in slow oven to brown ; take them from the oven, sprinkle with salt, and "*®'* * 
stir till thoroughly coated, and turn out onto a cloth to cool. 

One pound of pulverized sugar, three eggs, one pint of shelled and blanched Almonds, Almond 
chopped fine ; one saucer of wheat flour. Mix sugar and yolks, add whites, well beaten, ^^^..^ 
and lastl}^ .flour ; drop with spoon, leaving space for spreading. No. 1 

30 



Two eggs, whites ; one coffee cup level full of powdered sugar, one-half pound of Almond 
sweet Almonds ; pour boiling water over the Almonds to take off the brown skin ; then « „ ' 

put them in the oven to dry ; when cold, pound them to a paste, beat up the eggs and 
sugar to a stiff froth and add them to the Almond paste, milling them thoroughly with 
the back of a spoon ; roll the preparation in 3^our hands in little balls the size of a nutmeg, 
and place them on a piece of white paper one inch apart ; bake them in a cool oven a light 
brown. , 

Two cups sugar, three- fourths cup cold water; boil until it hairs; set away to cool Almond 
for half an hour and then add a half pound blanched Almonds, chopped in small pieces, 
and a few drops of either vanilla or bitter Almonds, according to the taste ; stir with a 
wooden spoon until it creams ; place on a marble slab or a large dish and knead a few 
minutes as you would bread ; then mold into balls with your hands. 

Grind half pound blanched sweet Almonds and one and a half ounce bitter Almonds, Almond 
fine; stir the yolks of ten eggs with one and a quarter cupful powdered sugar for half hour, ^^K© 
and the grated rind of one lemon ; four tablespoonsful fine white bread crumbs, the grated 
Almonds, and lastly, the whites of eight eggs beaten to a stiff froth ; bake in a buttered 
and paper-lined form in slow oven one hour ; when done, turn cake out of form, and 
when cold mix one cup sifted powdered sugar with two tablespoonsful boiling water and 
one teaspoonful lemon juice ; pour this over the cake. 



31 



Two cupfuls of butter, two cupfuls of sugar, ten eggs, one quart of flour, one tea- Almond 
spoonful baking powder, two cupsful currants^ cupful citron in thin, small slices; one-half Reception 
orange rind, peeled very thin and cut small; one-half cupful Almonds, blanched and ^***® 
chopped fine; one teaspoonful each extract of allspice and cinnamon; rub the butter and 
sugar to a white, light cream; add the eggs two at a time, beating five minutes between 
each addition; add the flour sifted with the powder, currants, citron, orange peel, 
Almonds, and extracts. Mix carefully into a rather soft batter; put in a buttered, paper- 
lined, shallow cake tin; bake carefully in a moderate, steady oven two and one-quarter 
hours. 

One cupful of butter creamed with two of sugar; three cupsful of flour, sifted twice. Walnut 
with two teaspoonsful baking powder; one cupful of cold water; four eggs; half a tea- CaKe 
spoonful of ground mace; two cupsful of Walnut Kernels, dredged in flour, cut up small, 
and added alternately with the sifted flour and stiffened whites, cream, butter, and sugar; 
add the beaten yolks, the water, and spice, the Nuts, whites, and flour — a delicious cake 
when well baked. 

One cupful of sugar, half cupful of butter, half cupful of milk, two and one-quarter ShellbarK 
cupsful of flour, two cupsful of Shellbark Kernels, two eggs beaten light, one large CaKe 
teaspoonful of baking powder, cream, butter, and sugar; add two yolks, milk, flour. 
Nuts, and baking powder. I^astly, the whites beaten light and stirred in; bake in two 
tins and ice. 

32 



One pound of butter, one pound of sugar, one pound of flour, three pounds of raisins Fruit Nut 
(seed or seedless), three pounds of currants, one pound of citron, one pound of Walnuts, CaKe 
one pound of Shellbarks (Nuts to be ground fine), nine eggs, one cupful of jelly, one . «, ,, 
cupful of molasses, one wineglass of wine, one teaspoonful each of allspice and cloves. barKs 
If so desired two teaspoonsful of baking powder, cream, butter, and sugar; add flour, 
wine, and molasses; then eggs, beaten very light; then jelly, fruits, and Nuts. Bake 
slowly five hours. 

One pound of granulated sugar, one-half pound butter, one pint flour, nine eggs Fruit Nut 

two pounds seeded raisins, one pound and a half of currants, three-quarters pound of ^*"® 

^ ' r y ^ f (Almonds) 

citron, one-half pound of blanched and ground Almonds, two ounces cinnamon, three j^q. 2 
nutmegs, one-half ounce of mace, one-half ounce of cloves, and one-half pint brandy; 
dredge the currants and raisins with one-half cupful of flour; mix the spices with the 
remainder of flour; beat the butter to a cream; gradually beat in the sugar; add the 
brandy, a little at a time, beating until the mass is smooth and creamy; add the Almonds 
and beat well; now add the well-beaten yolks of eggs, then the whites; stir the flour in 
lightly, then the raisins and currants and citron; bake for two hours in a moderate oven. 
This cake is fine and will keep. Srould be baked several weeks before using. 

Two cupsful of fine white sugar creamed with a half cupful of butter, three eggs, HicRory 
two-thirds cupful of sweet milk, three cupsful of sifted flour, one heaping teaspoonful of Nut CaKe, 
baking powder sifted through the flour, a tablespoonful of powdered mace, a coffee-cupful ^®' ^ 
of Hickory Nuts chopped a little; fill the cake pans with a layer of the cake, then a layer 

33 



of seeded raisins, then strew over these a handful of Nuts, and so on until the pan is 
filled; line the tins with well-buttered paper and bake in a steady, but not quick, oven. 

One cupful ground Walnuts, one cupful of chopped seeded raisins, one cupful NutKisses 
pulverized sugar; beat five whites of eggs very stiff; add sugar. Nuts, and raisins; also 
one teaspoonful of vanilla; drop on buttered tins (little larger than macaroons); bake in 
a moderate oven a light brown. 

Shellbarks may be used, but Walnuts are best. Do not use English Walnuts, but the 
common, black Walnut Kernel. The Kisses will be better when three or four days old. 

Four eggs, two cupsful sugar, one cupful milk, one-half cupful butter, three cupsful HicRory 
flour, two cupsful Hickory Nut Kernels, two teaspoonsful baking powder; flavor with Nut CaKe, 
Almonds; beat sugar and butter to cream, then add eggs, well beaten; add milk; mix No. I 
baking powder and flour and add; beat well; then add Nuts, sprinkled with flour; last, 
flavor; bake in moderate oven. 

Crack, pick kernels, and chop enough mixed Nuts to have a cupful of kernels; chop Nut Salad 
fine one stock of celery (using only the white part, saving the ends, wdth leaves, for 
garnishing); sprinkle some celery salt, pinch of table salt, and mix all with three or four 
tablespoonsful of prepared meat dressing (any brand you prefer) or mayonnaise, or a 
slaw dressing. This can be served on salad or lettuce leaves, a small quantity being put 
on each leaf, or it can be garnished with the ends of the celery stuck upright in the salad 
bowl. The quantities given make sufficient for six persons. 

34 




ENJOYING A CHESTNUT DINNER AT "GLEN ORCHARD." 



Chop the Nuts very fine, making a mixture of one-half Almonds, one-quarter Nut Sand- 
English Walnuts, and the remainder Hickory Nuts; butter the bread; slice; put on it a wiches 
thin layer of the chopped Nuts, a dust of salt, sprinkle of grated cheese, and cover with 
another slice. 

Whites of three eggs, one-half pound of pulverized sugar, one-half pound of Hickory HicRory 

Nut Kernels, one teaspoonful of vanilla, three scant tablespoonsful of flour. Nut CaKe, 

No 1 

Two cupsful sugar, one cupful butter, four eggs, three and a half cupsful flour, ^ 

two teaspoonsful baking powder, one cupful milk, one cupful chopped, seeded raisins, English 
one cupful chopped English Walnuts, one teaspoonful vanilla. Walnut 

One scant cup of butter, two cups of sugar, one cup of milk, three even cupsful of 
flour, whites of six eggs, or three whole eggs beaten separately, two teaspoonsful of bak- shellbarK 
ing powder, cream, butter, and sugar; add milk; gradually stir in flour and baking CaKe, No. 2 
powder, then whites of eggs, and lastly, one cup of Shellbark Kernels, chopped fine, 
stirred in gently ; bake in pound-cake mold. 

Beat together a cup of butter and two of sugar, adding a little beaten white of egg ; Pecan 
then put in a cup of flour, a half cup of sweet milk, then another cup of flour ; the last CaKe 
flour must contain two teaspoonsful of baking powder ; add the whites of eight eggs 
(allowing for that which has been taken from them to mix with the butter and sugar) . 
The filling and icing is made as follows : Two cups of Pecan Nuts should soak awhile in 
a grated pineapple after chopping them fine ; now mix them ; first, lightly flour the 

36 



chopped Pecans into the whites (beaten stiff) of six eggs and powdered sugar ; put 
whole Pecan Kernels over the top of the cake while the icing is still soft. 

Two scant cups of sugar, two-thirds of a cup of milk, butter size of an egg, put all English 
over the fire, and when at the boiling point add one-half pound of English Walnuts Walnut 
chopped fine; let all boil five or ten minutes, stirring constantly; add two teaspoonsful of *^***l^8 
vanilla ; beat until cool and thick enough to spread. 

Chop very fine sufficient Nuts to make one and one- half cupful when prepared ; Walnut 
separate the whites and yolks of five eggs, and beat the yolks with three-quarters of a CaKes 
cupful of powdered sugar ; when very light add four tablespoonsful of flour and the 
Walnut meal, one teaspoonful of vanilla, and the stiffly beaten whites of eggs; stir in one- 
half of a teaspoonful of baking powder and pour into a shallow baking pan ; the batter 
should not be over one inch in depth ; bake in a moderate oven; when cold cut into 
diamonds, squares, or circles, and dip into melted fondant slightly flavored with vanilla ; 
before this sets press in the center of each cake an unbroken half of a Walnut kernel. 

Put one and one-half pint of English Walnut meat in a saucepan; add a large slice English 

of onion, a teaspoonful of salt, a blade of mace, and a bay leaf ; cover well with boiling Walnut 

water and boil for ten minutes ; drain, and throw into cold water ; when thoroughly cold *J. , ^- 

Salad 
dry thoroughly and cut into small pieces, but do not chop ; add sufficient mayonnaise to 

bind well together. In the meantime put two cupsful of tomatoes in a saucepan over the 

fire with three whole cloves, one bay leaf, one slice of onion, a teaspoonful of salt, half a 

teaspoonful of celery salt, quarter of a teaspoonful of pepper, level tablespoonf ul of sugar ; 

37 



cook until the tomato is a soft pulp ; add to this a third of a box of gelatine dissolved in 
a third of a cup of water ; stir until dissolved, then strain ; add a little lemon juice if the 
tomatoes are not acid enough ; pour into individual molds which have been wet with cold 
water ; set away to harden ; then scoop out the center of each mold and fill with the nut 
mixture ; put the fragments of jelly where it will melt sufficiently to pour over the top of 
each mold ; place on ice, and when ready to use turn out on tender crisp leaves of lettuce ; 
decorate with a little star of mayonnaise on top of each, dusting with a little finely-minced 
parsley. 

One pound powdered sugar, one pound of Hickory Nuts chopped fine, the unbeaten HicRory 
whites of five eggs, one tablespoonful of flour, two small teaspoonsful of baking powder ; NutMaca- 
mix well and drop from a teaspoon upon buttered paper or baking tins ; do not put them ^oons, 
too near each other ; bake a light brown in a moderate oven ; weigh the nuts before 
cracking. 

Crack and skin one quart of freshly-roasted Peanuts, put in buttered tins, and pour Peanut 
over them, when it is prepared, the following : Two cupsful molasses, one cupful of brown Candy, 
sugar, one tablespoonful of vinegar, one tablespoonful butter ; cook until brittle ; test in ^^' ** 
ice water. 

The white of an egg with enough of confectioners' sugar to admit being shaped into Cream 
small balls ; flavor, and press a walnut kernel on each side. Walnuts 

Melt one pound of Demarara sugar in a quarter of a pint of water and let it boil until Almond 
the sirup is thick enough not to run off a spoon ; warm three ounces of split California Candy 

38 



Almonds in the oven ; remove the sirup from the fire and stir in the Almonds and a little 
essence of lemon ; pour onto well-buttered tins, and when nearly cold, cut into shapes. 

Put one pound of loaf sugar and a teacupful of water into a saucepan, stir it well Califor- 
until the sugar is thoroughly melted, take off the skum as fast as it rises, and after it has nia 

boiled for fifteen minutes add one tablespoonful of vinesrar or lemon iuice ; stir in one- Almoncl 

. Hard 

fourth pound of sliced California Almonds and pour onto a buttered tin or small pastry 

BaKe 

tins ; keep m tin until wanted. 

Boil three cupsful of granulated sugar and one cupful of water until it hardens when Candy 

dropped in water, then flavor with lemon ; it must not boil after lemon is put in ; put a ^, ,„ ' 
^ JT ' jr ShellbarKs, 

Nut on the end of a fine knitting needle, dip it in the candy, then take it out and turn on Almonds, 
the needle until it is cool. ^*^* 

One cupful granulated sugar, one cupful chopped Peanuts ; heat the sugar in a hot Peanut 
oven ; when it has melted remove to back of range and add the Peanuts, mixing them ^* 

thoroughly with the sugar ; spread on a tin and press into shape with knives ; the tin 
does not need greasing ; cut into bars ; it hardens immediately. 

Break into a bowl the white of one ^%Z^ ^^^ ^^ equal quantity of cold water, then French 
stir in XXX powdered or confectioners' sugar until stiff enough to mold into shape with Vanilla 
the fingers ; flavor with vanilla to taste ; after it is formed into the desired shapes lay ^ream 
upon plates or waxed paper and set aside to dry ; have ready some English Walnut 
kernels ; press them into the cream shapes before setting aside to dry. 

39 



One cupful of molasses, one cupful of brown sugar, one tablespoonful of vinegar, one 
ounce of melted butter ; mix all together and boil without stirring until it hardens when 
dropped in cold water ; then add a teaspoonful of baking soda, grease deep square tin 
pans with butter, fill nearly full with Walnut kernels, pour the molasses candy over them, 
and set away to cool. 

Put two cupsful of granulated sugar in a saucepan with two tablespoonsful of water ; 
set over the fire and stir continually with a wooden spoon ; as soon as it is melted move it 
to one side of the fire ; drop in the blanched Almonds and take them out at once with a 
perforated candy spoon or dipper ; lay them on dishes to harden. 



Candy 

Nuts 
Walnut 
Molasses 
Candy 

Coating 
for Burnt 
Almonds 




40 



INDEX 



Almond Balls 31 

Almond Cake.. 31 

Almond Filling 30 

Almond Macaroons, No. 1 30 

Almond Macaroons, No. 2 31 

Almond Reception Cake 32 

Almonds to Blanch 30 

Almonds to Salt 30 

Chestnut ' ' Menu ' ' 1 3 

Chestnuts — 

And Oysters 29 

Baked- 22 

Biscuits 22 

Boudure 25 

Cake 21 

Compote of 26 

Cream 27 

Cooked 23 

Croquettes, No. 1 18 

Croquettes, No. 2 26 

Foam 27 

For Winter Use 22 

Ice Cream, No. 1 26 

Ice Cream, No. 2 29 

Marrons 21 



^^cy-* 



Chestnuts — 

Meal or Flour 16 

Pudding, No. 1 21 

Pudding, No. 2 22 

Pudding, No. 3 23 

Puree of. No. 1 14 

Puree of White, No. 2 14 

Salad 21 

Sauce 23 

Soup, No. 4 16 

vStuffing for Chicken, N.. 1 17 

Stuffing for Chicken, No. 2 18 

Stuffing for Turkeys 1 7 

Stuffing for Birds 18 

Stuffing for all Game and Birds 18 

To Blanch 12 

Way with 25 

With Apples 20 

With Chocolate 26 

Candy Almond Hard Cake 39 

Candy Cream Walnuts 38 

Candy Coating for Burnt Almonds 40 

Candy, French Vanilla Cream 39 

Candy Peanut, No. 1 38 

Candy Peanut, No. 2 39 



41 



m 



INDEX— CONTINUED. 



Candy, Walnut Molasses 40 

Candy Walnuts, Shellbarks, Almonds, etc.. 39 

English Walnut Filling for Cake 37 

English Walnut Jelly Salad 37 

Good Living 9 

Hallowe'en Dinner 13 

Hickory Nut Cake, No. 1 33 

Hickory Nut Cake, No. 2 34 

Hickory Nut Cake, No. 3 36 

Hickory Nut Macaroons, No. 1 38 

Nuts from Drying 29 

Nut Culture in the United States 4 

Nuts and Fruits 8 

Nut Kisses 34 

Nuts Nourishing and Digestible 6 

Nuts that Require Cooking 8 

Nuts Salted 29 



<.>C3rj 



Nut Salad 34 

Nut Sandwiches 36 

Peanut Sandwiches, No. 1 l7 

Peanut Sandwiches, No. 2 17 

Peanut Sandwiches, No. 3 - 17 

Peanut Soup 16 

Pecan Cake 36 

Introduction 3 

Shellbark Cake 32 

Shellbark Cake, No. 2 36 

Soups 12 

Table Well Set for a " Nut Menu " 10 

Two Meals Daily 9 

Walnut Cake, No. 1 32 

Walnut, English, Cake 36 

Walnut and Shellbark Fruit Cake 33 




42 



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